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Baked Chicken and Rice (One Pot Recipe)

Baked Chicken and Rice (One Pot Recipe)

This baked chicken and rice is a complete one-pot meal that combines juicy, well-seasoned chicken with flavorful, tender rice.
The dish is built on simple ingredients like vegetables, broth, and herbs, yet delivers a rich and satisfying result.
It’s easy to prepare, requires minimal cleanup, and works well for both everyday dinners and meal prep.
With its balanced flavors and hearty texture, it’s a reliable recipe that fits into almost any schedule.
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Prep Time 20 minutes
Cook Time 55 minutes
Total Time 1 hour 15 minutes
Servings: 5
Calories: 628
Ingredients Equipment Method Notes

Ingredients
  

  • 5 bone-in skin-on chicken thighs
  • 1 Tbsp olive oil
  • Salt and freshly ground black pepper
  • 1 cup chopped onion
  • 1 cup chopped carrots
  • 3/4 cup chopped celery
  • 1 1/2 Tbsp minced garlic
  • 2 1/4 cups low-sodium chicken broth
  • 1 1/2 Tbsp fresh lemon juice
  • 1 1/3 cups long grain white rice
  • 2 tsp Italian seasoning
  • 1 tsp paprika
  • 3 Tbsp chopped parsley

Equipment

  • Large oven-safe pot or Dutch oven
  • Cutting board
  • Knife
  • Wooden spoon or spatula
  • Tongs
  • Measuring cups and spoons

Method
 

  1. Preheat the oven to 400°F. Heat olive oil in a large oven-safe pot over medium-high heat.
  2. Pat the chicken thighs dry and season both sides with salt and pepper. Place them skin-side down in the hot pot, allowing space between each piece. Cook until the skin turns golden brown, then flip and cook briefly on the other side. Transfer the chicken to a plate.
  3. Carefully remove excess fat from the pot, leaving a small amount behind. Add the chopped onion, carrots, and celery, and sauté until slightly softened. Stir in the garlic and cook until fragrant.
  4. Pour in the chicken broth and lemon juice, then bring the mixture to a boil. In a small bowl, combine Italian seasoning and paprika, then season the chicken with this mixture.
  5. Add the rice to the pot and stir briefly to distribute it evenly. Remove the pot from heat and place the chicken thighs on top of the rice.
  6. Cover the pot with a tight-fitting lid and transfer it to the oven. Bake until the rice is tender and the chicken is fully cooked through.
  7. Remove the chicken from the pot, stir in the chopped parsley, and gently fluff the rice. Return the chicken on top or serve alongside the rice while warm.

Notes

This dish proves that comfort food doesn’t have to be complicated.
With just one pot and a handful of ingredients, you get a meal that feels wholesome, filling, and deeply satisfying.
It’s the kind of recipe you can rely on when you want something easy, flavorful, and guaranteed to please.